6 thick slices of duck foie gras (50g)
80g sauerkraut jus
12 pak choi leaves
250g red cabbage
50g red vinegar
1dl duck jus
3 slices of smoked bacon
Heat thesauerkraut juice, and add the agar-agar. Leave to set in a mould.
Slice the leaves in half length-ways. Fry with nut butter and a few thin slices of bacon, and season to taste.
Finely slice the red cabbage, add the red vinegar and 80g water, and cook. Once cooked mix well. When ready to serve, heat with a knob of nut butter, seasoning and add the sauerkraut jus.
Crispy smoked bacon
Thinly slice Alsacien bacon, and cook in an oven at 130°C until dried out.
Slice the seasoned foie gras and fry. Sprinkle with the crispy smoked bacon and mill pepper.
Infuse the duck jus with crushed juniper, season and sieve.
At the base of the plate place the sauekraut jelly with the pak choi ontop. Add the foie gras, some cabbage and the sauce.
Find out more about Chef Jacques Decoret .